July 4th means festivals, fireworks, family picnics and the perfect time to celebrate a summer favorite, baked beans. For us, the centerpiece of this annual freedom celebration is a grilled hot dog topped with homemade chili and slaw served beside a generous helping of thick, sweet, spicy baked beans and creamy potato salad.
Native Americans simmered beans in bear fat and maple syrup. Boston became “Beantown” in the 1700s when molasses began to arrive in Boston harbor for rum production.

Over the years the recipe has evolved, but everyone can agree on the basics: a little pork for a smoky flavor, a little brown sugar or molasses for sweetness, and a little catsup or barbecue sauce to hold it all together. In North Carolina, where barbecue is famous and plentiful, baked beans are a special favorite; truly a magical fruit with a place at the table.

Matt Barry, head chef at Midwood Smokehouse, knows a little about baked beans. At his Charlotte restaurant, they make nearly 150 pounds of baked beans every other day to serve with their own wood-smoked ribs, pork and beef, hush puppies, pickled onions, macaroni and cheese, and North Carolina beers.

“We start with pork and beans,” said Berry, “and add red and green bell peppers, onion, spices and brown sugar, chopped barbecued pork, and bacon. We get a nice smoky flavor from the pork.”

He said there are no real secret ingredients to Midwood’s signature baked beans, but he does add a Cajun seasoning blend that includes cayenne for a bolder taste.

One thing that really scores with customers is the way Milwood finishes their beans, baked uncovered with a generous sprinkling of brown sugar on top to form a caramel-like crust.

Hungry? Making your own delicious baked beans from scratch isn’t hard, feeds an army, and definitely deserves a place at your next summer cookout or potluck. If you like them sweeter or spicier, feel free to experiment with the recipe and watch them disappear.